Journal Articles

Stable, water extractable isothiocyanates from Moringa oleifera leaves attenuate inflammation in vitro.

April 11, 2014
Stable, water extractable isothiocyanates from Moringa oleifera leaves attenuate inflammation in vitroPhytochemistry. 2014 Apr 11. pii: S0031-9422(14)00147-2. doi: 10.1016/j.phytochem.2014.03.028. [Epub ahead of print]Waterman C, Cheng DM, Rojas-Silva P, Poulev A, Dreifus J, Lila MA, Raskin I.
Department of Plant Biology & Pathology, Rutgers, The State University of New Jersey; Plants for Human Health Institute, North Carolina State University, NC Research Campus

Abstract

Moringa (Moringa oleifera Lam.) is an edible plant used as both a food and medicine throughout the tropics. A moringa concentrate (MC), made by extracting fresh leaves with water, utilized naturally occurring myrosinase to convert four moringa glucosinolates into moringa isothiocyanates. Optimum conditions maximizing MC yield, 4-[(α-L-rhamnosyloxy)benzyl]isothiocyanate, and 4-[(4′-O-acetyl-α-L-rhamnosyloxy)benzyl]isothiocyanate content were established (1:5 fresh leaf weight to water ratio at room temperature). The optimized MC contained 1.66% isothiocyanates and 3.82% total polyphenols. 4-[(4′-O-acetyl-α-L-rhamnosyloxy)benzyl]isothiocyanate exhibited 80% stability at 37°C for 30days. MC, and both of the isothiocyanates described above significantly decreased gene expression and production of inflammatory markers in RAW macrophages. Specifically, both attenuated expression of iNOS and IL-1β and production of nitric oxide and TNFα at 1 and 5μM. These results suggest a potential for stable and concentrated moringa isothiocyanates, delivered in MC as a food-grade product, to alleviate low-grade inflammation associated with chronic diseases.

Copyright © 2014 Elsevier Ltd. All rights reserved.

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